Ingredients:
- 6 slices of bacon, chopped
- 1 pound medium shrimp, peeled and deveined
- Kosher salt
- Freshly ground black pepper
- 1 tsp. crushed red pepper flakes
- 2 cups tomatoes, chopped
- 3 cups baby spinach
- 3 cloves garlic, minced
- 1 cup heavy cream (or half and half)
- 1 cup mozzarella, shredded
- 1/2 cup freshly grated parmesan, plus more for garnish
- 12 oz. cooked angel hair pasta
- fresh basil, sliced for garnish
Directions:
- In a large skillet, over medium heat, cook bacon until crispy (8 minutes).
- Drain, reserving 1 tbsp. of fat, and transfer to a paper towel-lined plate.
- Add shrimp to the skillet and season salt, pepper, and red pepper flakes.
- Cook until pink (2 minutes per side).
- Add tomatoes and baby spinach and toss until wilted (1 minute).
- Add heavy cream, mozzarella, and parmesan and let simmer (2 minutes).
- Add cooked angel hair and bacon and toss until completely combined.
- Garnish with basil and parmesan to serve.
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